Winter is the ideal time to begin planting and planning to create a hospitable wild bird habitat.
Queen and Doc recently relocated from an Amish community in Ohio to serve as the horsepower behind the college’s sustainable agriculture program.
Federal free and reduced-price lunch and breakfast programs help ensure that the 53% of public school students who qualify are fed when they’re at school. But what happens when those kids go home for the evening or the weekend?
On Sunday, Oct. 27, the Gan Shan West chef de cuisine and their partner, Cherry Iocovozzi, will present the final installment of the Filipino food and natural wine pop-up series, Love Songs.
The U.S. Botanical Safety Laboratory’s new gas chromatography equipment and a specially developed testing methodology are poised to bring stability and convenience to Western North Carolina’s burgeoning industrial hemp industry.
“Healthy soil and the biodiversity that generates and maintains it is key in simultaneously improving food security, watershed health, preventive medicine and climate mitigation,” says farmer, ethnobotanist and educator Mark Cohen.
The Sept. 28 event will offer a milkweed plant sale, children’s educational activities and a monarch gardening workshop for adults.
Hickory Nut Gap Farm will join forces with the National Young Farmers Coalition to host a free dinner and networking evening for new and future farmers on Thursday, Sept. 26.
Although they aren’t actually a fruit, figs are a late-summer favorite in dishes both sweet and savory.
Fall-blooming perennials, shrubs, trees, gently used gardening items and more will be available at the two-day annual event.
The two-day conference features workshops from area experts on forest farming, medicinal herbs, wild edibles and hemp growing.
The new program will work with local farmers and landowners in an effort to develop hemp as viable crop for Western North Carolina.
“I see a potential for these girls not just to get educated and inspired and leave, but to take that inspiration and figure out how to instill it in their communities and create a better future,” says historian and baker Maia Surdam of the 10-year-old program.
Only in her early 20s, the chef has a flair for whimsical pastry and a soft heart for mentoring young people.
The new business highlights a bean scene that’s coming into its own.
The drop-in event will offer information on everything from basic poultry care to homegrown food sources and keeping chickens for pest control.
More than 30 bands on three stages plus classes covering everything from aquaponics to regenerative agriculture practices are on the schedule for the three-day festival.
The volunteer-driven program offers recovery support groups that leverage the camaraderie inherent in the food and beverage industry.
The proposed two-story pavilion would provide cold storage, processing space, a value-added kitchen and more for local community gardens.
The two-day event will offer guided, educational tours of the flower fields, pottery studio and wood-fired kiln along with other activities.
There’s high demand in Asheville’s restaurant scene for local, pasture-raised eggs, but for small farms, scaling an egg operation to wholesale presents many challenges.